Crock Pot Au Gratin Potatoes

Au gratin potatoes are a delicious layer of potatoes, cream, and cheese. Make this dish even easier and free up your oven by making making it in your Crock Pot.

Crock Pot Au Gratin Potatoes

This recipe for crockpot au gratin potatoes is super easy and tasty!

It's the perfect dish for Thanksgiving dinner, Christmas dinner, Easter dinner or anytime you want some yummy creamy and cheesy potatoes.

Save your oven space this year by making them in your Crock Pot.

Ingredients

Russet potatoes: These potatoes are ideal for au gratin dishes because they become tender and hold their shape well.

Onion: If you’re not a fan of strong onion taste, you can use less or substitute with shallots for a milder flavor.

Shredded cheddar cheese: I love using sharp cheddar for stronger flavor, but mild cheddar works just as well if you prefer a subtler cheese flavor.

Heavy cream: If you want a lighter option, you can use half-and-half, but I find that heavy cream gives the sauce the a better thickness.

Milk: Whole milk is my go-to for this recipe.

Butter: I recommend using real butter for the best flavor in the sauce.

All-purpose flour: This helps thicken the cheese sauce.

Seasonings: We use garlic powder, paprika, salt, and pepper.

Fresh parsley: This is optional.

How to Make

Grease the inside of your crockpot with butter or cooking spray to prevent sticking.

In a saucepan over medium heat, melt the butter and whisk in the flour, cooking for 1-2 minutes until it forms a roux.

Gradually add the milk and heavy cream while stirring constantly until the sauce thickens.

Once thickened, remove the saucepan from heat and stir in 1 ½ cups of cheddar cheese, garlic powder, paprika, salt, and pepper, ensuring everything is well combined.

Layer half of the sliced potatoes in the bottom of the crockpot, followed by half of the chopped onions.

Pour half of the prepared cheese sauce over this layer, making sure it’s evenly distributed.

Repeat with the remaining potatoes, onions, and cheese sauce, layering them in the same manner.

Cover the crockpot and cook on low for 4-5 hours, or until the potatoes are tender.

In the last 30 minutes of cooking, sprinkle the remaining cheddar cheese on top, allowing it to melt before serving.

If desired, garnish with fresh parsley.

Enjoy!

Tips & Tricks

Here's some tips for making these au gratin potatoes in the slow cooker:

Use a Mandoline Slicer: For perfectly even and quick potato slices, a mandoline slicer can save you time and effort. Just make sure to use the safety gripper and some cutting gloves while using.

Cheese Variations: Mix different types of cheese, like Gruyère or Monterey Jack, or whatever your favorite types of cheese are.

Double the Recipe: Make a larger batch and freeze half for a quick meal later. Just remember to store in individual portions for easy reheating.

Garnish Smartly: Fresh herbs like chives or thyme can brighten the dish. Sprinkle them on just before serving.

Leftovers/Storage

Store leftovers in an airtight container in the refrigerator for up to four days.

To reheat, warm individual portions in the microwave or place the entire dish in the oven at 350°F until heated through.

You can freeze leftovers for up to three months; just let them cool completely, then transfer to a freezer-safe container or bag, removing as much air as possible before sealing.

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